Watch as I build a root cellar out of a metal culvert that will be used to preserve foods at my off grid cabin in the woods. The full Season:

While I’m busy building a cellar, this channel is more about building interesting things using all kinds of tools, from excavators, to chainsaws, and all kinds of hand tools, and power tools.

The cooling properties of the earth help keep food from spoiling much better than when they are exposed to high outside temperatures.

Root cellars are an ancient form of long-term food storage for root vegetables and other preserves such as jams, jellies, and even fermented beverages. Of course, these date back much before the invention of modern refrigerators. Early records show root cellars being used back 40,000 years.

Australians were believed to have been the first to use cellars, while walk in cellars were used in 17th Century England.

With more modern agriculture and bountiful crops, people needed to find a way to keep food cashes from spoiling so they could be saved and consumed throughout the year rather than simply experience feast or famine.

Root Cellars are essentially refrigerators, under the earth, foods can be covered from the sunlight and therefor inhibit spoilage. A good root cellar can often be 40F cooler than the outside temperature.

Some foods do better in high humidity while others do better in low humidity, so it’s important to know specific food requirements so they can be sorted into different types of cellars. Canned foods and grain do better in lower humidifies, while carrots, potatoes, and turnips do better in high humidity.